Custard trifle

Ingredients

500

ml

instant custard powder

1

basic sponge cake

rum for drizzling

fresh fruit in season

PRALINE

250

g

white sugar

100

g

flaked almonds

Method

Make up custard according to instructions on box.
Make a basic sponge cake (use your favourite recipe) and drizzle rum over it, to saturation point.
Slice fresh fruit of your choice.
PRALINE: Melt the sugar over moderate heat until it melts and turns golden.
Working quickly, stir in the flaked almonds. Spread mixture out over oiled baking paper and smooth over as thinly as possible with the back of a spoon. Leave to set.
Crack off shards to use in trifle.
Starting with rum-soaked sponge, layer ingredients in a dish or in glasses, ending with the fresh fruit topping.
Refrigerate until ready to serve.

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